Chef Hans Rockenwagner makes mini lemon
pound cakes low calorie by using SPLENDA® No Calorie Sweetener.
Lemon Pound Cake
- 1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup corn syrup
2 lemons (zest and juice)
4 large eggs
1 teaspoon vanilla extract
- Preheat oven to 325°F (160°C).
Spray ten small loaf pans with non-stick cooking spray.
- Combine flour, corn starch, baking powder
and baking soda together in a medium mixing bowl. Set aside.
- Combine butter, SPLENDA® Granulated
Sweetener, corn syrup, lemon zest and juice in large mixing bowl.
Beat at low speed with electric mixer. Add eggs, one egg at a
time, mixing well after each addition. Add vanilla extract. Mix
- Fold the flour mixture into the blended
mixture. Pour batter into loaf pans.
- Bake 20 to 25 minutes.
Makes 10 servings.
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Nutrition Info Per Serving (1/10 of recipe):
Calories 240 | Calories from Fat 100 | Fat 12g (sat 6g) | Cholesterol
110mg | Sodium 220mg | Carbohydrates 32g | Fiber 2g | Sugars
9g | Protein 5g
Recipe courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.